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Ingredientes
- 4 cups spaghetti squash
- 1 teaspoon olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper
- 56 ounces crushed tomatoes
- 3 oregano sprigs
- 3 thyme sprigs
- 1/2 cup grated fresh Parmesan cheese
- 2 teaspoons chopped fresh oregano
- 1 teaspoon chopped fresh thyme
- 15 ounces fat-free ricotta cheese
Direcciones
- Preheat oven to 400 degrees. Pierce squash with a metal skewer so that it does not explode from the pressure. Place squash on a shallow baking sheet and bake at 400 degrees for 1 hour or until tender. Allow the squash to cool before cutting it in half lengthwise with a serrated knife. Discard seeds. Scrape inside of squash with a fork to yield spaghetti-like strands (should measure out to about 4 cups.
- Heat olive oil and garlic in a large saucepan over medium heat and cook garlic for about 2 minutes, stirring often to prevent browning. Add salt, pepper, crushed red pepper, tomatoes, oregano, and thyme sprigs. Simmer for 20 minutes or until the sauce gets thicker, stirring occasionally. Remove oregano and thyme sprigs.
- Combine Parmesan and ricotta. Spoon 1/2 cup squash into each ramekin. Spoon tomato sauce evenly over squash and do the same for the ricotta on top of the squash. Bake at 400 for 50 minutes or until the ricotta-Parmesan mixture is lightly browned.
- Serve Hot
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 277g | |
| Recipe makes 8 servings | |
| Calories 161 | |
| Calories from Fat 76 | 47% |
| Total Fat 8.5g | 11% |
| Saturated Fat 4.78g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 312mg | 13% |
| Potassium 545mg | 16% |
| Total Carbs 12.47g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 4.98g | 3% |
| Protein 10.33g | 17% |
